Overview

More than 800 recipes represent the best of traditional New England dishes and ethnic innovations. Accompanying each section are a hundred sideboxes packed with lore, history and advice on everything from growing thyme to smoking turkey.

The basic source for New England recipes, including traditional dishes and ethnic innovations. Hundreds of splendid, practical dishes.

More About
This Book

Overview

More than 800 recipes represent the best of traditional New England dishes and ethnic innovations. Accompanying each section are a hundred sideboxes packed with lore, history and advice on everything from growing thyme to smoking turkey.

The basic source for New England recipes, including traditional dishes and ethnic innovations. Hundreds of splendid, practical dishes.

Editorial Reviews

Publishers Weekly
- Publisher's Weekly

Observing that this is not a nostalgic collection but ``New England cooking for our times,'' the authors offer more than 800 varied, appealing recipes. They move well beyond dishes and flavors originating in the New England area, serving up general American cooking with occasional regional overtones, such as expected items like traditional Boston bean soup and Indian pudding. Yankee chili with ground beef is adopted from the Southwest and lasagna, beef braised in beer with wild rice, tabouli and spaetzle reveal foreign roots. And braised turkey breast in yogurt, crayfish, ham and snow peas with buckwheat pasta, and tofu breakfast scramble defy identification as anything but ``modern.'' Cookbook editor Judith Jones is the coauthor of the L.L. Bean Game & Fish Cookbook; Evan Jones is the author of American Food. Illustrations not seen by PW. Literary Guild featured alternate. (November 19)

Library Journal

This enormous collection includes both contemporary and traditional recipes from the six states of New England. More than 800 in number, they are a fascinating reflection of the indigenous ingredients of the Northeast side of our continent: Rhode Island snail salad, cranberry tomato soup, Deacon Porter's Hat (a steamed pudding), milkweed pods stuffed with country ham and mushroom. The recipes are detailed, neatly organized, and often prefaced by notes on regional food history, chefs, and restaurants. New England ingenuity is seen, for instance, in the many appealing ways that butternuts are used, including soft-shell crabs with butternuts and fiddleheads. The Joneses further enhance their good reputations in the food field with this volume. Highly recommended. SP

Your Rating:

Your Recommendations:

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked,
or didn't, with others. By submitting an online review, you are representing to
Barnes & Noble.com that all information contained in your review is original
and accurate in all respects, and that the submission of such content by you
and the posting of such content by Barnes & Noble.com does not and will not
violate the rights of any third party. Please follow the rules below to help
ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer.
However, we cannot allow persons under the age of 13 to have accounts at BN.com or
to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the
information on the product page, please send us an email.

Reminder:

- By submitting a review, you grant to Barnes & Noble.com and its
sublicensees the royalty-free, perpetual, irrevocable right and license to use the
review in accordance with the Barnes & Noble.com Terms of Use.

- Barnes & Noble.com reserves the right not to post any review -- particularly
those that do not follow the terms and conditions of these Rules. Barnes & Noble.com
also reserves the right to remove any review at any time without notice.